Fruity lamb tagine

Fruity lamb tagine

  • 1
  • 2
  • 3
  • 4
  • 5
(127 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins


Serves 4
This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Healthy


  • kcal497
  • fat18g
  • saturates5g
  • carbs46g
  • sugars32g
  • fibre12g
  • protein40g
  • salt1.37g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g lean diced lamb



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 large onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrot, quartered lengthways and cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic cloves, finely chopped
  • 2 tbsp ras-el-hanout spice mix (see tip, below)
  • 400g can chopped tomato
  • 400g can chickpea, rinsed and drained
  • 200g dried apricot
  • 600ml chicken stock

To serve

  • 120g pack pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 2 large handfuls coriander, roughly chopped


  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

  2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Feb, 2013
We made this last week and it was absolutely fantastic. We put it in the slow cooker before going to work and the house smelt fantastic when we got in! One of the nicest recipes we've tried from this site, and so easy too. Definitely recommend.
16th Sep, 2013
Hi how long and on what setting did you do this in your slow cooker? Thanks
3rd Feb, 2013
Delicious tagine. Quite easy to make. The pomegranate seeds make it really exotic.
26th Jan, 2013
This is so easy to make and really delicious. Good with rice, couscous or potatoes.
20th Jan, 2013
This was lovely and easy to make and having made it for friends I was really pleased when they all said how much like a restaurant meal it was. I served it with some lemon flavoured rice and some home made flat breads.
17th Jan, 2013
Really tasty and so easy to make (I used chopped apricots as the supermarket had sold out of whole ones). I had never heard of ras-el-hanout before -- really lovely mix of spices. Will definitely make again.
27th Dec, 2012
Easy to make, looks lovely with the pomegranate seeds and herbs, and tasted great - meat very tender after 1.5 hours. Will make again!
12th Dec, 2012
We all agree that we don't want this again. We love all differently spiced recipes. Feel like our expensive choice of the lamb we bought was wasted. Not very often I dislike something this much on this website.
20th Nov, 2012
Excellent dish, very tasty and if you do it in the slow cooker the lamb is amazing !!!
11th Nov, 2012
So impressive and delicious, yet extremely simple. All my friends and family love it and have asked for the recipe. It's the perfect dish to cook ahead, as it tastes even better the next day. If I am cooking for a special occasion I use neck fillet of lamb. Although it is a fattier cut of meat, most of the fat cooks out and can be skimmed off the surface, and it is unbelievably tender. However, if I am cooking it for an every day meal I stick with a lean cut of meat as it is much healthier. Delicious served with Harissa Couscous, as suggested. I cannot recommend this recipe highly enough!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.